Despite the proactive response to the outbreak, many consumers are rightly wary of contracting E.Coli from a tainted burrito.
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Moreover, 8 players on the Boston College Basketball team confirmed to have E.coli just moments after Boston College’s university medical staff sent out a campus-wide email notifying students and faculty that there were numerous people on campus that had become sick from the Chipotle restaurant in Cleveland Circle.
Nothing is going in favor of restaurant chain Chipotle Mexican Grill.
BOSTON -Boston College said Tuesday the number of students complaining of gastrointestinal symptoms after eating at a Chipotle this weekend has climbed to 80, up from the 30 it reported the previous day. All of them said they had eaten at a Chipotle restaurant, as per a statement by Boston College. “We can not confirm a cause of the illness at this time, but we are coordinating with Boston public health officials to determine the cause”.
“We’ll probably see when somebody sneezes, ‘It’s E. coli from Chipotle, ‘ for some time”, Chipotle co-CEO Monty Moran said at the conference, according to Food Business News.
The ingredient that sickened people has not been identified, but Chipotle said whatever the likely culprit was is out of its restaurants.
His words followed the fallout of an extensive outbreak of suspected norovirus, which affected a minimum of 140 Boston college students – all of whom had eaten at the same local Chipotle outlets. It has used terms like “sustainable”, “added hormone-free”, “organic”, “naturally raised” and “unprocessed” in its marketing materials. The restaurant chain hired IEH Laboratories & Consulting Group to help refine its procedures.
Chipotle’s CEO and founder Steve Ells publicly apologized on air on “TODAY” Dec. 10 for the restaurant chain’s illness outbreaks over the last few months.
Among the new safety measures include enhanced employee training in food safety and handling, DNA-based tests for their produce, and end-of-shelf-life testing on ingredients that are only good until a certain date. In cases where investigators disclosed the source of contamination, infected food workers were the cause 70 percent of the time, the agency says.
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The CDC recommends thoroughly washing and cooking food before consumption, and avoiding cross-contaminating cooking surfaces that may come into contact with raw meat.
